Friday, January 10, 2014

White Chicken Chili

I've been making this yummy soup for a long time.  I came across a very similar version online which reminded me that I need to document its goodness.

This time I added cream.  I've always made it without and it's still really delicious, but I really liked the creamy version.  You can go either way.

As always with soup, make it ahead of time, if possible, and let the flavors blend.  


  • olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 1 teaspoon Kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne (optional)
  • 2 cups chicken broth
  • 2 cans (16 ounce) white beans
  • 2 cans (4 ounce) green chilies 
  • 2 cups chicken, cooked and shredded 
  • 1 cup cream (optional)
  • 1 cup chopped cilantro
  • additional chopped cilantro, for garnish
  • shredded jack cheese, for garnish
  • paprika, for garnish

In a medium-sized saucepan, heat olive oil and cook onions, stirring occasionally, until softened, about 3-5 minutes.  

Add garlic and cook for a minute.  

Add salt, cumin, oregano, pepper and cayenne (if using).  Saute for another minute, until fragrant.  

Add chicken broth, white beans, and green chilies.  

Bring to a boil, then reduce to a simmer and cook for 30 minutes.  

NOTE: Be sure to bring the soup to a boil, otherwise the beans will not be sufficiently cooked.  

Add chicken, cream, and cilantro.  Cook until warmed through.  

Serve topped with cilantro, shredded jack cheese, and paprika, if desired.  

Source:  Annie's Eats

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